Cooks & Soldiers

Soldier On

Rye, Octopus and Gelato on the Westside

It’s the Friday before Thanksgiving, so we’ll go ahead and assume you’re busy.

But since this can’t wait, let’s walk and talk, shall we...

Okay, so this is the front door of Cooks & Soldiers we’re walking through. In case you haven’t
gotten the proper rundown: it’s a new Basque-inspired restaurant from the Iberian Pig and Double Zero
guys, and it’s opening Monday here on the Westside. (Take a moment to enjoy this
slideshow and this menu before we
continue.)

First impressions: big open space with towering windows, dangling teardrop bulbs and great acoustics. Stamp
your foot. See. Acoustics. That’ll help when you’re telling someone how it’s named after a festival in
San Sebastián where drummers dress up as cooks and soldiers.

And these are some windows that look into the kitchen, where all the grilled Spanish octopus and
Chistorras in a Blanket (that’s sausage in a croissant with a cider glaze) will be made. Also, a
dessert involving cereal croquetas, goat’s milk gelato and marshmallows.